Preparation: 45 minutes | Portions: 4
1 can of chickpeas (540 ml) 1/4 cup pine nuts 2 lemons 2 Quebec garlic cloves 2 tbsp. olive oil 1/4 cup water Salt and pepper
150 ml black garlic apple cider vinegar
1/4 cup honey
In a saucepan, boil the whole beets without leaves for 30 minutes, or until a knife easily passes through it. Cool the beets in cold water, then remove the peel. Cut the beets into thin slices about 5 mm thick and set aside in the refrigerator.
Using a colander, rinse the chickpeas with plenty of water. Then place in a food processor, chickpeas, pine nuts, garlic, the juice of two lemons, olive oil and water, then grind until homogeneous. Adjust the seasoning by adding salt and pepper to taste. Set aside in the refrigerator.
In a saucepan, bring the apple cider vinegar with black garlic and honey to a boil. Leave to reduce for a few minutes, until you only have four tablespoons of black garlic apple cider vinegar reduction, the equivalent of 60 ml.
For the assembly, alternate the beet slices and the hummus, then add a tablespoon of black garlic apple cider vinegar reduction to the plate. Add a few pine nuts as decoration.